WHY BARS USE ARTIFICIAL GRENADINE

I’m not sure why bars use artificial grenadine. Maybe it’s because the bar manager and bartenders do not know how to make grenadine syrup. A quick google search or books can fix that problem easily. Or maybe it takes to long to make real grenadine syrup or it’s to expensive to buy the real stuff. Finest Call Grenadine (the fructose stuff) costs $15.56 for a four pack of 1000 ml bottles on Amazon. That comes out to be $0.48 per oz. Trader Tiki’s Hibiscus Grenadine (the real stuff) is roughly $14.00 for 16 oz at Cocktail Kingdom. Thats basically $0.88 per oz. Amazon sells Stirrings All-Natural Authentic Grenadine at $10.00 for a 12 oz bottle. That comes out to $0.84 per oz. Most cocktails don’t even call for 1 oz of grenadine so you’ll definitely get a little more then 12 cocktails out of the Stirring’s Grenadine. You can definitely cut the price down per serving to half by making home made grenadine. Not to mention, home made grenadine tastes so much better. That being said, I calculated how much it would be using VSOP Cognac and without using Cognac. The cost of extra fine granulated sugar was $3.09 for 54 oz (weight). The cost of Hennessy VSOP was estimated at $45 for a 750 ml bottle. The POM was $10.00 for a 48 oz bottle. Cost of filtered water was not considered in the cost. Calculations were made for 32 oz portions. (Please note, I didn’t make 32 oz of grenadine. I made 10 oz of grenadine. Therefore, my theoretical calculated estimation for the cost of making 32 oz of grenadine are based on the 10 oz I made). 

Total cost for grenadine with Cognac is $13.81. This comes out to $0.44 per oz. 

Total cost for grenadine without Cognac is $7.56. This comes out to be $0.24 per oz. 

Again, most cocktails don’t even use 1 oz of grenadine. Most drinks use about 1/4 oz of grenadine. Therefore, more profits will be made since 32 oz of grenadine can produce more cocktails. Not to mention, that cocktails with fresh ingredients taste fresh, crisp, and lighter. Cocktails using fresh ingredients and premium spirits stimulate the gastric juices in the stomach to stimulate the appetite. As a result, customers will be wanting food to dine on while drinking. Customers tend to get thirsty when eating so more cocktails may be ordered to. However, cocktails using artificial flavoring with fructose syrup tend to make cocktails heavy, thick, and syrupy. Customers drinking on these type of cocktails will feel full as if they ate a meal. Cocktails with fructose syrup like artificial grenadine or sweet and sour mixers do not stimulate the gastric juices. No stimulation equals no appetite arousal. In the end, cocktails with artificial sweeteners impede profits. It’s a shame that managers do not see the money lost from poorly made drinks.